Preparation

• Set the buttermilk and eggs aside to come closer to room temperature before baking.

  I wasn't sure exactly how much liquid this would want, so I measured out a cup of buttermilk and also had regular milk ready to make up any difference. The written ingredients call for all buttermilk to reflect how much I did end up needing.
  
• Grate carrots and chop walnuts, and set those aside.
• Preheat the oven to 350℉ / 180℃. Grease the bread pan well with butter.

  I find that this is an excellent use for squeeze margarine.
• Assemble your dry ingredients.

  Here, I am using roughly a 50:50 mixture of sorghum flour, and the starch-heavy Finax Red blend to make sure there is plenty of starch to help bind the coarser rolled oats. You can use any flours you prefer, or have ready access to where you live. Quick breads are forgiving.
  
• Assemble your dry seasoning ingredients.
  
• Measure out your flour and oats..
  
• Add the other dry ingredients into the flour,, both leavening/salt/xanthan gum and seasonings. Stir well to combine.
  
• Place all the dry ingredients in a large mixing bowl, and stir to combine.

  I don't think it's worth hauling out the mixer for a quick batter bread, so I'm just taking the wooden spoon approach. Feel free to use mechanical aids if you prefer.
  
• Pour in all the wet ingredients.
  
• Stir well to combine.

  You're looking for a fairly wet batter at this stage. The oats still need to soak up liquid. The carrot will release some as it cooks, but not as much as the grated zucchini in similar recipes that I'm mainly basing this on. I think this should be good. ¯_ (ツ)_/¯

  Batter quick breads do tend to be more forgiving than yeast doughs, so it's less critical here.
  
• Fold in the grated carrot and chopped nuts.
  
• You want everything well combined, but don't go too nuts (haha!) with the stirring at any point. if you overmix, it will knock the chemical leavening bubbles out.
  
• Now, do the same with the grated cheese and chives.

  I am using Comté cheese and frozen chives here, because we happened to have a big bag of grated Comté and some frozen chives. But, you can use any flavorful semi-hard cheese you like. Cheddar, Gruyère, or Gouda would be awesome.

  Also, any fairly mild fresh herb you prefer. Dill and chive is a classic enough combo here in Sweden that it's also a very popular (and delicious!) potato chip flavor. That's the major reason I did choose this herb combo.
  
• Once everything is well incorporated, turn the dough into your waiting greased pan.

  Spread it out somewhat evenly with your spoon, and sprinkle with the optional sesame seeds. Gently pat the seeds down onto the surface of the dough. (Which I hadn't yet done here.)
  
• Bake in the middle of your preheated oven for 45 minutes. The top should be fairly evenly browned. Test for doneness by poking a toothpick or skewer into the middle. If that doesn't come out clean or it just doesn't feel throughly cooked in the center, test again after another 5 minutes in the oven until it's done.

  My loaf here took a total of 50 minutes. But, yours may vary depending on your pan, oven, and particular ingredients.
• Take out of the oven, and let rest in the pan for 10-15 minutes.
  
• Carefully turn out of the pan, and place on a rack to cool.

  You may need to gently loosen the loaf around the edges with something like a thin spatula. This moist, cheesy loaf wanted to stick to my pan a bit. You could also get around the whole thing by lining the pan with baking paper, which I did not this time.

  I did, however, put a sheet of it underneath the rack to catch loose seeds and crumbs, and I was glad I did have the forethought to do that!
  
• Let the loaf cool for at least 30 minutes before cutting into it, or when it just feels a little warm to the touch. This is always the hardest part about baking, especially with something which smells this scrumptious!
  
• Enjoy!

  I particularly like this type of bread with a garlic or chive cream cheese, but butter is good too.
  

• Preheat the oven to 375°F / 190°C.
• Cut the onions. We had more red onions, but use whatever you like.
  
• Grate your cheese, if necessary. I used a Cheddar-like Swedish "household cheese", but any melty cheese you prefer should work.
  
• Start onions sautéing in olive oil over medium heat, with a pinch of salt to help them sweat down. Cook covered for around 10 minutes, stirring occasionally, then uncover and fry a few more minutes until they begin to brown a little around the edges.
• Gently beat eggs in a bowl with a splash of milk. I also added a dash of Knorr Aromat seasoning to these.
  
• Pour the egg mixture into the pan with the onions, and scramble them together. Season to taste while cooking; I used a sprinkle of Creole seasoning. Reserve this filling to the side. (We had more than needed, so I reduced quantities a little for this recipe writeup.)
  
• Assemble your other ingredients. (I was prepping two dishes at once. Ignore the pasta for now!)
  
• Grease an 8"x8" (roughly 20cmx20cm) baking dish with more olive oil. Cover the bottom with some of your chili, ready for the enchiladas.

Tortilla Prep, and Enchilada Assembly

• Heat your neutral oil over medium-high heat, to fry the tortillas. This step is optional, but highly recommended to help keep them from cracking or falling apart in the sauce.
• Fry each tortilla for around 30 seconds to a minute per side, flipping them over once the edges start puffing and blistering. Remove once the middle starts puffing, and set aside to drain on paper towels, stacking as you cook more. Heat-safe tongs are useful. You want them to still be soft and pliable, but with a little fried surface.
  
• It's time to get your assembly line going!
  
• This isn't the way I would normally wrap enchiladas, but no need for a sauce layer on these. We're just going with maybe a tablespoon of grated cheese (some Comté my partner picked up at Costco, in this case), then a heaping spoonful of the egg filling–which looks pretty terrible with the red onion changing color as it sat in the egg!
  
• It will all be smothered in chili very soon, so it's all good. Roll up, and add to the waiting pan. This was a particularly mild batch of chili, so I decided to also dress them up with a few splashes of a potent and delicious local habanero sauce. (Top ingredient by weight: habaneros.)
  
• Spread the rest of the chili over top of your enchiladas.
  

Cooking

• We're going to take a shortcut here, working with cold chili!
• Cover the baking dish, and microwave on 80% power for 9-10 minutes or until the middle is thoroughly hot. Remove, and uncover again.
• Now it's time for the rest of the grated cheese to go on top. (Again, please ignore the other dish for now!)
  
• Pop the pan into the preheated oven to finish it off, and bake for 10-12 minutes, or until the cheese is nicely melted to your liking and the chili is bubbling around the edges.
  
• Let rest out of the oven for 10 minutes or so, then dig in! Sour cream and sliced green onion make excellent accompaniments.